This Pumpkin Cheesecake has a smooth and creamy pumpkin filling and a buttery gingersnap crust, and is topped with piped whipped cream. This Cheesecake can easily be made ahead of time, and makes the most perfect dessert.
- 335g crushed homemade or store bought gingersnap cookies
- 85g unsalted butter, melted
- 1/8 tsp kosher salt
- 465g full fat cream cheese, at room temperature
- 100g granulated sugar
- 245g pumpkin puree
- 1 tsp vanilla extract or paste
- 2 tbsp all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp ground allspice
- 2 large eggs, a room temperature
- 1 large egg yolk, at room temperature
Whipped Cream Topping
- 300g heavy cream, cold
- 1/2 tsp vanilla bean paste, optional
- Preheat the oven to 350°f / 180°c. To make the crust, place the gingersnap cookies in a food processor or blender and blend into fine crumbs.
- In a medium bowl, stir together the gingersnap crumbs, butter, and salt. Press firmly into the bottom and sides of a greased 8" (20cm) springform pan. Bake for 8 to 10 minutes, or until fragrant. Set aside to cool.
PUMPKIN CHEESECAKE FILLING
- Reduce the oven temperature to 260°f / 130°c. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar on low for 1 to 2 minutes, until completely smooth. Make sure the cream cheese is at room temperature or the batter will have small lumps in it.
- Add the pumpkin puree, vanilla, flour, cinnamon and allspice and beat on low for 2 minutes, until smooth. Use a spatula to scrape down the sides of the bowl and gently run it through the batter to press out some of the air.
- Add the eggs one at a time, mixing until barely mixed, and then add the yolk and beat on low until just incorporated. Use a spatula to scrape down the sides and press out any air bubbles. Try not to over mix once the eggs are added.
- Pour the batter into the cooled crust and slam the entire pan down onto the counter firmly several times. You should see a few air bubbles pop on the surface. We don't want these bubbles rising through the batter while it bakes, as they can create a bumpy surface.
- Bake the cheesecake for 55 minutes, then turn off the oven, crack the door, and let the cheesecake rest in the oven for 15 to 20 minutes. Remove from the oven, run a thin knife around the edge and then leave in the pan for at least 1 hour.
- Carefully remove the springform pan wall piece and let the cheesecake come to room temperature before placing in to the fridge in an airtight container. Chill thoroughly before topping with whipped cream.
- Using either a stand mixer or a whisk and a bowl, whip the cream and vanilla bean paste to medium peaks (you don’t want to take it to the stiff peak stage or you run the risk of splitting it and it not being nice to pipe).
- Transfer the cream to a piping bag fitted with your tip of choice (I used an ateco #826 Open Star Tip) and pipe the cream on the top of the chilled cheesecake. Alternatively swirl the whipped cream on top of the cheesecake.
- Sprinkle with cinnamon if desired.
Store leftovers in an airtight container in the fridge for 2-3 days.
Recipe reprinted with permission from "The Farmer's Daughter Bakes" by Kelsey Siemens